Tired of the same old weeknight dinners? Shake things up with this incredibly aromatic and satisfying Caraway Pork and Pepper Skillet. The unique, slightly peppery flavor of caraway seeds perfectly complements the tender pork, while sweet bell peppers and earthy mushrooms add depth and color. Best of all, this entire flavor-packed meal comes together in one pan for easy cleanup. It’s a rustic, hearty dish that tastes like it took hours to prepare but is secretly simple enough for any night of the week.
Ingredients
• 1 lb (450g) pork loin, sliced into thin medallions
• 1.5 tbsp (10g) caraway seeds
• 1/2 tsp (3g) sea salt, or to taste
• 1/2 tsp (1g) freshly ground black pepper
• 1 tbsp (15 ml) coconut oil or olive oil
• 1 small onion, thinly sliced
• 8 oz (225g) cremini mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/4 to 1/3 cup (60-80 ml) chicken broth
Instructions
1. Directions
2. Pat the pork loin slices dry and season them generously on both sides with caraway seeds, sea salt, and black pepper.
3. Heat the coconut oil in a large skillet or pan over medium-high heat until it shimmers.
4. Add the seasoned pork to the hot pan in a single layer, being careful not to overcrowd. Sear for 2-3 minutes per side, until golden brown. Remove the pork from the pan and set aside.
5. Reduce the heat to medium and add the sliced onion and mushrooms to the same pan. Sauté for 5-7 minutes, stirring occasionally, until the onions are soft and the mushrooms have released their moisture.
6. Add the minced garlic and sliced red bell pepper to the pan. Cook for another 2 minutes until the garlic is fragrant and the peppers are tender-crisp.
7. Return the seared pork to the pan. Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan.
8. Bring the mixture to a simmer and cook for 3-5 minutes, or until the sauce has slightly thickened and the pork is cooked through. Serve immediately.
Nutritional Information
• Nutrition Information
• Serves: 4
• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 9g
• Fat: 19g
• Sodium: 450mg
• (Note: is an estimate and may vary based on used.)
Pro Tips
• Don’t overcrowd the pan when searing the pork. This ensures a beautiful golden-brown crust instead of steaming the meat. Work in batches if necessary.
• For a richer sauce, deglaze the pan with a splash of dry white wine or apple cider vinegar before adding the chicken broth.
• Toast the caraway seeds in a dry pan for 30-60 seconds before using them. This simple step awakens their essential oils and intensifies their aromatic flavor.
FAQ
Q: What kind of pork is best for this skillet recipe
A: This recipe calls for pork loin sliced into thin medallions. This cut becomes tender and cooks quickly, making it ideal for a fast skillet meal.
Q: How do I get a good sear on the pork
A: The key to a perfect golden-brown crust is to not overcrowd the pan. Heat your oil until it shimmers and sear the pork in a single layer, working in batches if necessary. This prevents the meat from steaming.
Q: Can I use a different vegetable in this dish
A: Absolutely. While the recipe uses bell peppers and mushrooms, you could easily substitute or add vegetables like zucchini, yellow squash, or green beans. Adjust cooking time as needed to ensure they are tender-crisp.
Q: How can I make the sauce richer
A: For a richer, more complex sauce, you can deglaze the pan with a splash of dry white wine or apple cider vinegar after cooking the vegetables and before adding the chicken broth. Scrape up the browned bits from the bottom of the pan for maximum flavor.
